How to make Chicken Ishtew
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Fresh coconut (ताज़ा नारियल)
Cuisine : Kerala
Course : Main Course Chicken
For more recipes related to Chicken Ishtew checkout Nimbuwala Chicken, Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani . You can also find more Main Course Chicken recipes like Cheese and Pepper Stuffed Chicken Chicken Mandi Chicken Chettinaad Chicken in Tamarind Sauce with Jasmine Rice
Chicken Ishtew Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Ishtew Recipe
Chicken on bone, cut into 12 pieces 800 grams
Fresh coconut scraped 2 cups
Black peppercorns 1/2 teaspoon
Cumin seeds 1/4 teaspoon
Bengal gram (chana) split 2 teaspoons
Coriander seeds 1/2 teaspoon
Oil 4 tablespoons
Star anise 2
Cinnamon 1 inch
Green cardamoms 4
Potato cut into 8 pieces 1 large
Carrots cut into cubes 2 medium
Green peas 1/2 cup
Curry leaves 10-12
Green chillies slit 4
Salt to taste
Method
Step 1
Soak coconut in two cups of warm water, grind and extract a thick milk and keep aside. Repeat the process two more times but with only one cup water each. Keep the three extracts separately.
Step 2
Broil the peppercorns, cumin seeds, Bengal gram and coriander seeds on a hot pan, cool and powder it.
Step 3
Heat oil in a non-stick pan, add the star anise, cinnamon, cardamoms and sauté till the flavour is released.
Step 4
Add the chicken pieces, potato pieces, carrot cubes, green peas, curry leaves and green chillies. Sprinkle the powdered masala and continue to sauté.
Step 5
Add the third coconut extract and allow to simmer. Add the second extract and continue cooking till both the chicken and potatoes are cooked.
Step 6
Remove from fire and add the first extract and salt. Reheat and simmer for a few minutes and serve hot with appams or paranthas.
Nutrition Info
Calories : 2700 Kcal
Carbohydrates : 92.8 gm
Protein : 227.4 gm
Fat : 157.9 gm
Other : Fiber- 52.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
